Photo of your dinner (vol 2)
Discussion
Pferdestarke said:
You can but I wanted to keep the breast as moist as I could. Being submerged for so long in the broth means it'd take some browning.
I've also eaten quite a lot of Chinese soy chicken with flaccid skin so the texture doesn't bother me.
I've played around with pre and post searing/browning. Especially duck and chicken. It really helps to chill the meat right down then into a medium heat pan with clarified butter just to get the colour. Takes about 30 seconds and only starts to cook the first few mm of meat under the skin. Practically imperceptible in he finished article, even on duck breast with the fat very, very slowly rendered in a pan then chilled again, browned and then bagged.I've also eaten quite a lot of Chinese soy chicken with flaccid skin so the texture doesn't bother me.
I'll have a go Tony. I've pre seared red meat but never white.
I've even seen Chefsteps deep fry a steak after pre sear and sous vide. Literally to brown all over for thirty seconds.
Don - I've had mine about 9 months or so and as a hobby cook I thought I may use it infrequently. I've used it around once a week on average, sometimes more, and wish I had a slightly larger one at that. Do try one. I doubt you'd regret it.
http://youtu.be/huY_v1hRdYE
I've even seen Chefsteps deep fry a steak after pre sear and sous vide. Literally to brown all over for thirty seconds.
Don - I've had mine about 9 months or so and as a hobby cook I thought I may use it infrequently. I've used it around once a week on average, sometimes more, and wish I had a slightly larger one at that. Do try one. I doubt you'd regret it.
http://youtu.be/huY_v1hRdYE
Pferdestarke said:
calibrax said:
KFC said:
That looks good but chicken skin or pork fat or anything rubbery is instantly removed and put in the 4 legged food disposal for me. Needs to be crisped up or I just can't stomach eating it 
^^ this.Rubbery chicken skin is a waste. I'd have removed the skin beforehand and roasted it on its own.
It just goes to show how important crisp textures and golden colours are to many of us.
The point here for me is that with this dish, to crisp it would mean very high temp. Either in the oven for long enough to dry out the breast, or direct in a pan where it would have spattered like mad and over cooked the 65c perfectly moist flesh. And I'd just wated six hours for it.
The best of both worlds would be to have spare skin crisped in the oven between two baking sheets like Cali says.
Why is texture so satisfying to the human palate?
A lot of good effort, and I'm sure it was lovely, but the meat needs to look as if it's been cooked. It's nearly as white as me in June each year.
Pferdestarke said:
Adenauer said:
I hate you, PS.
That's not very nice is it. 
And I've just found Mouse droppings in a drawer in my office.
A drawer that I keep my rolls in for Breakfast.
GarryDK said:
Can I have the reciepe for that?
Make a dry cure mix for your salmon. 100g salt, 30g sugar, 5g black pepper, and any other aromatics you fancy. Place in a non metallic dish and rub all over the fish. Cover. Turn once a day for four days. Rinse.
Pat dry. Make a pastrami rub. Loads of recipes online.
Rub all over skinned fish. Place on rack in oven at 65c for a few hours or better still smoke it at the same temp.
Eat, and then use leftovers to make salmon Reuben sandwiches.
So, put the tree up today and had a mess around with a practice run for Christmas dinner, albeit using a Gressingham instead of Goose.
Roast Duck with beetroot, fondant potatoes and of course duck fat roasties. I also did a beetroot and cranberry sauce with a port reduction.
Quite proud of it, and looking forward to my first family Christmas with our Daughter.
Roast Duck with beetroot, fondant potatoes and of course duck fat roasties. I also did a beetroot and cranberry sauce with a port reduction.
Quite proud of it, and looking forward to my first family Christmas with our Daughter.
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